Asian-Style Chicken Wings

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I think my favorite charcoal grilled snack or appetizer would have to be chicken wings. I enjoy them fried, but I really love them cooked over the coals for two reasons. First is the grilled flavor – charcoal grilled chicken is probably my favorite meat behind a perfectly cooked ribeye steak. Second is the endless amount of sauces or spice rubs that can be applied to take their flavor to a different level. I rarely make my wings the traditional way, or buffalo style, and douse them in a hot sauce and butter mixture. I like to get creative with the sauce.

For this recipe, the wing coating features the fruity and sweet hoisin sauce, spice from sriracha and the aromatic ginger and garlic that all together provides an Asian-style flavor.       Like most chicken wing recipes, they’re messy! I ate them by myself for lunch, and I’m glad I was alone because the site of it would have given small children nightmares for years to come. I practically needed a fire hose to clean up the delicious mess.

BEHIND THIS BITE

Asian-Style Chicken Wings

It seems that boneless wings are becoming more and more popular at restaurants. They’re easy to devour with no worries of a bone getting in the way and they're just as tasty as traditional bone-in wings with the same type of white meat. For some reason though, I still lean toward the traditional bone-in style wings.

There is something much more interactive about having to pick all the meat from the bones rather than just tossing them back like popcorn. The effort to eat them seems to create a more enjoyable culinary experience for me. I could be crazy, well, in fact, I know I’m crazy – but that is just how I like my wings. Also, when cooking them it’s easy to tell when the wings are finished because the meat will recede a little from the bone making for a nice visual cue announcing the wings are ready to scarf down.

Now, I’m not gonna kick someone out of the kitchen for making boneless wings, I just have a slight preference for the traditional variety.

Eat well, cook often ...

THE RECIPE

Asian-Style Chicken Wings

Appetizer for 4, main course for 2; 35 minutes
1 1/2 to 2 lbs Chicken wings
2 tsp Ginger minced
2 tsp Garlic minced
2 Tbs Hoisin sauce
1 Tbs Honey
1 Tbs Sriracha sauce
1 tsp Sesame oil
1 tsp Rice vinegar

Grill wings
Prepare grill for cooking.
Season wings with salt and pepper to taste, then grill wings until cooked through, turning two or three times during cooking, 20 to 25 minutes. Remove wings from grill and let rest 5 to 10 minutes.

Make sauce, toss wings
While wings rest, in a sauce pan over medium heat, saute garlic and ginger in a little olive oil for 1 to 2 minutes. Stir in hoisin sauce, honey, sriracha, sesame oil and rice vinegar, heat to a simmer then remove. In a bowl, toss the wings and sauce together. Pile on a plate and serve.

Parmesan Garlic Sauce

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This Parmesan garlic sauce is the first of two recipes intended for the same snack.

Find the complimentary spice rubbed chicken wings to drizzle this sauce on here.

This sauce can be used with just about anything from vegetables to steak. It's inspired by the Parmesan garlic sauce that can be ordered at Buffalo Wild Wings, but the only thing that they have in common are the main flavors. It’s more of a drizzle containing a ton of garlic, Parmesan cheese and Italian seasoning. The Buffalo Wild Wings’s version is made for dipping and much thicker. Frankly, I have no idea what’s in it or how it’s made. I just wanted the flavors of Parmesan and garlic in a sauce as a compliment to the clove and cinnamon contained in the rub for the wings.

Overall, the taste of the sauce was yummy – Heavy with garlic and powerful – exactly what I intended. I don’t advise eating spoonfuls of this by itself, it’s meant to be a cool compliment to something spicy and it is just that.

BEHIND THIS BITE
When I made this I held back on the flour (my thickening agent) intentionally – and it came back to bite me. I didn’t want it to get to thick so instead of using two tablespoons of flour with two tablespoons of butter, I only used one tablespoon of flour, thinking this would make it less thick in the end. It was less thick, but really there was no thickening at all! It was kind of a waste of a tablespoon of flour.

The butter to flour ratio must be 1 to 1 to make the roux science work and thicken properly. After it cooled I added sour cream to give the sauce the consistency I was looking for and it worked just fine. Nothing like a little improv in the kitchen to make things right.

Eat well, cook often ...

THE RECIPE
Make 2 cups; 1 hour
2 Tbs Unsalted butter
2 Tbs Shallot, diced
2 Tbs Garlic, minced
1 Tbs Flour
1/2 C Milk
1 C Chicken broth
2 tsp Italian seasoning
1 C Parmesan cheese, shredded
1/2 C Sour cream

Saute shallot, garlic add flour
In a sauce pan over medium heat melt butter and sauté shallot until soft, 2 to 3 minutes. Season to taste. Add garlic and cook another 2 minutes. Sift in flour and mix well to combine with butter, let mixture cook 1 to 2 minutes more.

Add liquid, stir in cheese; cool, finish
Whisk in milk , chicken broth and Italian seasonings, increase heat and bring to a simmer stirring often. Reduce heat and stir in cheese a tablespoon or two at a time until gone. Remove from heat and let cool. Once mixtures cools to room temperature whisk in sour cream, until well incorporated. Refrigerate overnight.